Recipe - Melted Cheese Batter Bread

1 cup Milk; lukewarm
2 teaspoon Sugar
1 pack Active dry yeast
One half cup Whipping cream; lukewarm
3 One half cup Allpurpose flour
3 Eggs; lightly beaten
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
One half teaspoon Hot Hungarian paprika
9 tablespoon Unsalted butter; melted and
cooled
1 One half cup Grated sharp cheddar cheese
1 One fourth cup Rolled oats

Place One fourth cup of the milk in a large bowl. Sprinkle it with the sugar and
yeast and let stand 5 minutes. Stir in remaining milk, cream and 1 One half cup
of the flour. Cover with plastic wrap and let rise in a warm place 45
minutes. Stir the eggs into the yeast mixture. Then stir in the remaining 2
cups flour, salt, pepper, paprika and 8 tablespoons of the butter. Mix in
thoroughly, and stir in the cheese and 1 cup of the oats. Transfer the
batter to a lightly greased 9 x 13 inch baking pan. Lightly brush the top
with remaining 1 tbsp butter and sprinkle with remaining 3 to 4 tbsp of
oats. Let stand, uncovered, until doubled in volume, about 1 One half hours.
Preheat oven to 375 F. Bake until the bread is light golden on top, about
30 minutes. Serve slightly warm. Serves 8 to 10.

Author notes that leftover bread is good fried in olive oil for toast
fingers.

Formatted for MasterCook by Mardi Desjardins November 22, 1997.

Recipe by: unknown cookbook

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Mar 9, 1998